Cookies & Candy

Cinnamon Graham Crackers

Summary

Yield
24 Servings
SourceIda Meyer (1981)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
whole-wheat flour
1 c
all-purpose flour
1 t
baking powder
1⁄2 t
baking soda
1⁄4 t
salt
1⁄2 c
shortening
3⁄4 c
packed brown sugar
1⁄3 c
honey
1 t
vanilla
1⁄2 c
milk
3 T
granulated sugar
1 t
ground cinnamon

Instructions

Combine flours, baking powder, baking soda and salt. Cream shortening and brown sugar. Beat in honey and vanilla. Add flour mixture alternately with milk to creamed mixture. Chill dough several hours. Divide into quarters and roll on floured surface to 15 x 5-inch rectangles. Cut into crackers. Place on ungreased sheets. Make a line across center and pattern with fork, making small holes with tines. Combine sugar and cinnamon. Sprinkle on crackers. Bake 13 to 15 minutes at 350°. Remove and cool immediately. 

Peekaberry Boos

Summary

Yield
54 Cookies
SourceAnne Marie D'Andrea (1991)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
brown sugar
3⁄4 c
sugar
1 c
margarine, softened
1⁄2 c
water
1 t
lemon juice
2
eggs
3 c
unbleached flour
2 1⁄4 c
quick-cooking oatmeal
1 t
baking soda
1 t
cinnamon
1 1⁄2 cn
preserves (small-sized jars; cherry or blueberry, etc.)

Instructions

Preheat oven to 400°. In large bowl, cream together margarine and sugars. Add water, lemon juice and eggs. Blend well. (Mixture will look curdled.) Add flour, soda, cinnamon and oatmeal; mix well. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. With spoon, make a small well in each cookie; fill with preserves. Drop small piece of dough over preserves, but do not cover. Bake for 8 to 10 minutes, or until light golden brown. Immediately remove cookies to wire racks to cool. Yield: 4 1/2 dozen.  

Notes

Variation: Omit preserves and add 12 ounces chocolate chips or chopped dates.

Carrot Spice Cookies

Summary

Yield
48 Cookies
SourceLinda Stoops (1995)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 c
butter or margarine (no vegetable spread!)
1 c
brown sugar
1 c
white granulated sugar
2
eggs
4 T
milk
3 c
all-purpose flour
2 c
cleaned (scraped) grated carrots (or 4 med. ones)
1 1⁄4 t
baking soda
3⁄4 t
cinnamon
3⁄4 t
nutmeg
1⁄2 t
cloves
1⁄2 t
salt
1 1⁄2 c
raisins and/or 1 c. chopped nuts (opt.)

Instructions

Soften butter/margarine and mix with sugar. Add eggs and milk. Blend flour, salt and spices and add to liquid mixture. Stir in carrots and optional ingredients. Drop by spoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes, or until edges are slightly browned and the center looks dry. Allow to cool a minute before removing from cookie sheet. Makes approximately 4 dozen. 

Debby Parson's Fudge Melt-A-Ways

Summary

Yield
1 Pan
SourceBonnie DeWitt (2002)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 1⁄2 c
margarine (divided)
4
squares unsweetened chocolate (divided)
1⁄2 c
sugar
4 c
graham cracker crumbs
2
beaten eggs
3 t
vanilla (divided)
 
Nuts or coconut (opt.)
1
box confectioners' sugar
2 T
milk (about that much)

Instructions

Layer One: Melt together 1 cup margarine and 2 squares chocolate. Mix sugar, graham cracker crumbs, eggs and 2 teaspoons vanilla. Add chocolate mixture to crumb mixture; combine. Press into a 9 x 13-inch pan and chill.

Layer Two: Mix 1/2 cup margarine, confectioner’s sugar, 1 teaspoon vanilla and enough milk to make it spreadable (about 2 tablespoons), then spread on top of chocolate layer. Chill.

Layer Three: Melt 2 squares chocolate and spread over the top. 

Raggedy Ann Bars

Summary

Yield
24 Servings
SourceMarcia Baum (2002)
Prep time
30 minutes
Cooking time
50 minutes
Total time
1 hour, 20 minutes

Ingredients

1⁄4 c
shortening
1 ds
salt
1 1⁄2 c
brown sugar (divided)
1 c
flour, sifted
2
eggs
1⁄4 t
salt
1 t
vanilla
1 c
Rice Krispies cereal
1 c
walnuts, chopped
1 c
coconut, shredded

Instructions

Preheat oven to 350°. Cream shortening, dash salt and 1/2 cup brown sugar. Cut in flour. Press into 8 x 8-inch pan. Bake 15 minutes. Beat eggs and 1 cup brown sugar until fluffy. Add 1/4 teaspoon salt, vanilla, Rice Krispies, walnuts and coconut. Spread over baked layer and bake 35 more minutes. Cut while warm. 

Buckeye Candy

Summary

Yield
1 Servings
SourceAnne Weaver (1973)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

2 lb
peanut butter
2 lb
confectioners' sugar
1 lb
margarine
1 pk
chocolate chips (large)
2⁄3
slab paraffin

Instructions

Mix peanut butter, confectioners’ sugar and margarine well. Roll in small balls. Chill.

Melt chocolate chips in double boiler. Put toothpicks in balls and dip in chocolate, leaving a small light circle to make it look like a buckeye. 

Date-Pecan Balls

Summary

Yield
48 Servings
SourceMolly Hood, Friends of the UAPL (2008)
Prep time
1 hour, 10 minutes
Cooking time
1 hour, 20 minutes
Total time
2 hours, 30 minutes

Ingredients

1 c
margarine, softened
1⁄2 c
sugar
2 t
vanilla
2 c
flour
2 c
pecans (ground)
1 c
dates (chopped)
 
powdered sugar

Instructions

Cream margarine and sugar; add vanilla and mix. Stir in flour, pecans and dates. Make 4 clumps of dough and refrigerate 1-2 hours.

Preheat oven to 350º. Take out one clump of dough, roll into balls and bake on greased cookie sheets for 20 minutes. Remove and roll in powdered sugar. Repeat with remaining dough.

Spice Cookies

Summary

Yield
36 Cookies
SourceSherry Peterson (2003)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 1⁄2 c
raisins
1 1⁄2 c
water
1 1⁄2 c
brown sugar
1 c
shortening
2
eggs
2 t
cinnamon
1⁄2 t
ground cloves
1⁄2 t
nutmeg
5 c
flour
1 1⁄2 t
baking soda
1 1⁄2 c
walnuts
1 lb
powdered sugar (for icing)
1
stick butter (for icing)
1 t
vanilla (for icing)
 
milk (for icing)

Instructions

Preheat oven to 350°. Cook raisins in water until soft. Set aside. Mix brown sugar, shortening, eggs, cinnamon, cloves, nutmeg, flour, baking soda and walnuts together. Add raisins and water. Drop by spoonfuls on cookie sheet and bake until set. Cool and top with icing, if desired.

To make icing: Beat powdered sugar, butter and vanilla. Add milk, a bit at a time, until you reach desired consistency. 

Sugar Cheese Crescents

Summary

Yield
30 Servings
SourceMrs. Bokowski (1971)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 c
sugar
2 1⁄2 c
flour
1⁄2 t
salt
3⁄4 c
butter, softened
1⁄3 c
sweetened applesauce
1⁄2 t
vanilla extract
1⁄2 c
shredded cheddar cheese
1 t
cinnamon

Instructions

In large mixer bowl, combine 1/2 cup sugar and remaining ingredients except cheese and cinnamon. Blend well. Stir in cheese; mix thoroughly. Shape into balls using a rounded teaspoon of dough for each. Roll each ball in a mixture of 1/2 cup sugar and cinnamon. Press with tines of a fork or mold into crescent shapes. Place on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Remove from cookie sheets immediately. 

Christmas Stars

Summary

Yield
30 Cookies
SourceDot Schweikart (1977)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 1⁄2 c
whipping cream
1 t
baking powder
3 c
flour, sifted 3 times before measuring
9 oz
butter or margarine, melted
15 oz
prunes
3 c
water
2⁄3 c
sugar
1
beaten egg

Instructions

Rinse the prunes, leave to soak for several hours in water sweetened with sugar. Cook until soft. Remove the stones. Press prunes into a pulp. To make the pastry, mix the baking powder with the flour and add the stiffly beaten cream. Mix as quickly as possible and finally add the melted butter. Leave the pastry to harden in a cold place. Roll out the pastry on a floured surface to about 1/4 inch thick. Cut into squares about 3 inches in size. Put a teaspoon of filling in the center of each piece. Split the corners and fold other strip to meet in the middle. Beat a whole egg and brush on cookies. Bake in a very hot oven at 475° for only a few minutes. 

Pages

Subscribe to Cookies & Candy